Momofuku Milk Bar

Photograph: Virginia RollisonCereal-milk shake at Momofuku Milk BarPastry chef Christina Tosi's cereal milk has become a signature dessert in Momo-land. The cultish elixir, which first appeared in a panna cotta at Momofuku Ko, is made by soaking Kellogg's cornflakes in whole milk for

Upper West Side

Time Out says

Details

Users say
(1)

5 out of 5 stars

Time Out says

Downtown pastry darling Christina Tosi brings her cultish sweets to the Upper West Side with this fourth location—the largest yet, with 20 seats. Find her signature treats (crack pie, compost cookies, cereal milk shakes), alongside Stumptown coffee. The bakery does its own version of the Momofuku empire's famed pork buns: Here they're made with slow-roasted pork shoulder seasoned with hoisin and sriracha. Vegetarians can opt for buns stuffed with braised shiitakes, caramelized onions and smoked red-chili pepper flakes. Get either with a soft-poached, deep-fried local egg.

This place is awesome. If you want something sweet and unusual then this is the place for you - their cornflake ice cream is fantastic, if a tad on the extreme side. Better for sharing than going whole hog by yourself!!